- Kills
- 327
- +0 in the last 90 days
- Losses
- 41
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 97%
- ISK destroyed
- 110.84B
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 327
- Losses
- 41
- Danger Ratio
- 90%
- Final Blows
- 34
- Points
- 327
ISK
- Destroyed
- 110.84B
- Lost
- 3.85B
- Balance
- +106.98B
- ISK Efficiency
- 97%
Solo
- Solo Kills
- 10
- Solo Ratio
- 3%
- Avg Kills/Day
- —
Other
- NPC Losses
- 4
- NPC Loss Ratio
- 10%
- Activity
- Inactive
Damage Dealt3.9M
Damage Ratio · 93%
Damage Taken298.5K
Activity
What they fly, where they fight, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
In-game bio
Its Just a Game, in real life Ive got money in the bank ...Food in my belly... and beer in the fridge ..SORTED
LESSON 1
How to make the Perfect Yorkshire Pudding
1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
LESSON 2.
Eat it warm with onion gravy..
LESSON 1
How to make the Perfect Yorkshire Pudding
1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
LESSON 2.
Eat it warm with onion gravy..